Plump up 16 prunes in ½ cup of water in the microwave with the rind and juice of an orange and 2 tbsp of Cointreau or similar liquer in the microwave for about 4 minutes.

Finely chop 200g dark chocolate (at least 60% cocoa solids) almost to powdery consistency in the food processor.

Heat 300 ml of cream in a pot until scalding, then pour into the food processor with 8 of the prunes and the chocolate.  Whizz and then pour into six tiny ramekins or small wine glasses and chill for several hours.

Chop the rest of the prunes and use them to decorate with a little extra Cointreau if desired.

• 2 tbsp butter              
• 2 onions chopped coarsely
• ½ cauliflower cut into small floweret’s
• 2 tbsp flour
• 2 tbsp curry powder
• 3 c Chicken stock
• 2 c milk

 Melt butter add onions sauté.  Add cauliflower and steam for 10 mins. Add flour and curry powder cook until mixture bubbles, stirring continuously.  Add chicken stock and simmer, covered until cauliflower is cooked.  Approx. 20 mins.

Liquidise in food processor.  Add the milk and bring to boiling point slowly.